A couple of things inspired me to go to the classic side with our Curry.

I got lunch the other day from a local Thai food truck where I have re-acquainted myself with the love of Pad-see-ewe that dates back to teenager-hood on the horse ranch, and a recent customer who gave me a challenge with a great sounding combination.

So, Tonight, I grabbed a can of Coconut Milk, and whatever vegetables I had handy in the fridge and set to work on dinner.

It was not the Thai Curry at all that I had the other day. I would have to get me some LemonGrass, Fresh Ginger, and a small host of other ingredients I don’t usually have to pull that one off but it was quite good. Leftovers will not last long.

Print Recipe

Chicken Curry

An American twist on a classic Asian dish

Course

Main Dish

Cuisine

Indian

Prep Time

10 Minutes

Cook Time

15 Minutes

Servings

servings

Ingredients

• 1 Tbsp Hart's Desire Curry
• 1 13-Oz Can Coconut Milk
• 1 tsp Sugar or sugar substitute
• 1/2-1 tsp Salt to taste
• 2 Boneless Chicken thighs in strips or chunks
• 1 Small Head Broccoli in chunks
• 1 Medium Zuchini , sliced
• 10-15 Baby Carrots in chunks

Course Main Dish Cuisine Indian Prep Time 10 Minutes Cook Time 15 Minutes Servings servings Ingredients 1 Tbsp Hart's Desire Curry 1 13-Oz Can Coconut Milk 1 tsp Sugar or sugar substitute 1/2-1 tsp Salt to taste 2 Boneless Chicken thighs in strips or chunks 1 Small Head Broccoli in chunks 1 Medium Zuchini , sliced 10-15 Baby Carrots in chunks

Instructions

1. In a medium sized saucepan, Brown Chicken.
2. Add Coconut Milk, Curry, Salt and Sugar, stir to combine.
3. Let the mixture come to a simmer for about 10 Minutes, stirring occasionally
4. Add Vegetables, and simmer until the broccoli turns bright green, and starts to soften.
5. Serve as a soup, or with your favorite bread on the side. Bon Appetite!

   

Recipe Notes

Add some lemon juice just before serving for a small burst of tartness to the Curry.